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Holly cow that last bjcp score handwritting

In my opinion 4 packets is more expensive than buying liquid and making a starter.

Curious to know what they use.

Can someone tell me how Omnipollo manages to make those deep colors of theirs beer as this one:

Thanks for this!. This thread is amazing thanks to the people who are contributing with this information.

So to clear this "myth", i sent an email to Imperial asking if they can confirm if A38 is the equivalent to Wyeast 1318, this is their response from this morning: Yes, A38-Juice is the genetic equivalent to Wyeast 1318. I've attached our strain equivalency chart for your reference. Cheers...

Imperial Juice and 1318 are the same strain.

I think one nifty item for people who transfer to a keg and avoid beer backing up to the spunding valve that you reviewed is the Duotight Flow Stopper

Thanks for this! What SRM do you get with the regular London Porter?, with T.F. Chocolate malt on Beersmith i get like 26.3 SRM, but looking at the pictures of Fuller's it looks darker.

I have been trying to dry hop as Janis suggested as well at 60F, i ferment in a keg or a speidel and it is kind of a puzzle adding the hops without oxygen ingress after cold crash to 60F.

Read again he gives the sources just right there. Here are the sources just in case: "Gose Häppchen:100 Jahre Gosenschenke Ohne Bedenken", 1999, pages 13 - 63 "Die Geschichte der Gose" Otto Kröber, 1912. "Die Biere Deutschlands" Höllhuber & Kaul, 1988, pages 342 - 344.

Not true.

This is the paper.

Glad the BJCP is a style guideline for homebrewing competitions and not a worldwide specification. :)

Which country defines what makes it an ale or a lager?, or even using the classification of ales and lagers. Germans are fine calling their Kölsch lagers.

They are exactly the same, but Imperial yeasts pitching rates are higher because they use 200 billion pouches compared to the 100 billion of Wyeast, so it depends.

Man i've got to check my RipTide, i do not open mine for cleaning that often, usually recirculating with hot pbw gets the job done, totally cleaned inside.

Well said, this is exactly what happens on every rant about AIO homebrew systems as the Picobrews. I see this mill as really well engineered and with motor included. As an owner of SS Brewtech kettles I can vouch this mill would be well design and top quality as well.

I disagree here, yeast has huge impact on flavor profile.

Sweet tortilla Jesus that looks so rad, where did your source all pieces specially the chamber?